ERR NRR TERNADERS (I mean, gluten-free sugar cookies)

Gluten free sugar cookie I made in the midst of the oncoming storm. Bring it on.

It’s about to throw down a storm tonight, or so they say.

Sure, in the back of my mind, I’m worried about it. I’m not a fan of weather when it’s outside of 80-90, still and sunny. But I also spent a good bit of the late afternoon working on some gluten-free sugar cookies with the boy, and they are darn tasty.

My favorite GF flour is Cup 4 Cup, but it’s rather expensive, and I’m out. The Arkansas Democrat-Gazette recently ran a recipe to replicate it, reportedly “slightly adapted” (meaning they swiped it) from Gluten Free on a Shoestring. I had potato flakes rather than potato starch, and knowing it wasn’t the same thing, I tried it anyway. It was DELISH.

Mix, bake, outline, flood, hide in closet.

It was the first time I did the outline-and-flood technique, and for a newbie, it wasn’t half bad. It may be my imagination, but my royal icing seems to smell a little eggy from my stovetop pasteurization process. So, don’t do that; just use pasteurized eggs or boxed egg whites.

I’m pretty sure they’ll still eat. At least, I think so, after eating three or four of them.

Comments

Why thank you! It's not too terrible, I guess. You just outline it, then zigzag inside and push the icing around to fill in all the gaps. Obviously, I pushed a little too hard here and there and dripped off the sides! I hear from my pro friend at a local bakery that getting the consistency of the icing is most of the battle. Has to be a little runny to work right, but not too much.

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[…] just heat three tablespoons of butter (the real thing, please) and three tablespoons of flour, my gluten-free blend in this case, in a medium pot over moderate heat. Whisk a couple minutes until it becomes a solid […]